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Thursday 10 September 2026 10:41:24 GMT
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Herb-Butter Roasted Spatchcocked Chicken (full recipe below) INGREDIENTS: Chicken and Dry Brine: - 2-3 lb whole chicken, spatchcocked (see video for explanation) - 3-4 tbsp kosher salt - 1 yellow onion, quartered - 1 lemon, quartered - 1 leek, sliced - 1/2 cup of dry white wine - Olive oil Garlic Herb Butter: - 8 tbsp good-quality salted butter, softened - 1 tsp fresh thyme, minced - 1 tsp fresh rosemary, minced - 1 tsp fresh sage, minced - Zest from 1 lemon - 3 garlic cloves, minced - 1 tsp paprika - 1 tsp chicken bouillon Pan Sauce - 1 tbsp Dijon mustard - 2 tbsp cold butter INSTRUCTIONS: 1. Pat the whole chicken dry with paper towels and place breast-side down with the legs facing you. 2. Using really sharp kitchen shears, but down one side of the spine through the ribs. Repeat on the other side and place the spine in a plastic bag in the fridge until it’s time to roast the chicken. 3. Cut a small incision in between the breasts, and then use your hands to press down on the middle of the chicken to flatten it. 4. Cover the whole chicken in salt and refrigerate uncovered for at least 30 minutes (but ideally, overnight) 5. Preheat oven to 450 degrees F. in a small bowl, mix together the butter, herbs, garlic, spices and bouillon until well combined. Remove the chicken from the fridge and bring it to room temperature. Then spread the butter over the whole chicken (including under the skin). 6. In a deep baking dish, assemble the onions, lemon, leeks, and drizzle with olive oil, pour in the wine, and season with salt and pepper. Place the chicken on top of the veggies. 7. Bake the chicken for 12-15 minutes and then turn down the temperature to 425 degrees F and cook for 40-45 minutes (or until the internal temp of the thickest part of the thigh reaches 165 degrees F). 8. Remove the baking dish from the oven, let the chicken rest on a separate plate under foil for 20-30 minutes. 9. While the chicken rests, strain the baking dish liquid into a pan on the stove. Simmer until it begins to thicken. 10. Turn the heat down to low, whisk in the mustard. 11. Remove the pan from the heat completely, add in the butter and whisk until fully combined. Season with salt and pepper, if needed. 12. Serve and enjoy! m #roastchicken #chickenrecipe #wholechicken #dinnerinspo #weeknightdinner
Herb-Butter Roasted Spatchcocked Chicken (full recipe below) INGREDIENTS: Chicken and Dry Brine: - 2-3 lb whole chicken, spatchcocked (see video for explanation) - 3-4 tbsp kosher salt - 1 yellow onion, quartered - 1 lemon, quartered - 1 leek, sliced - 1/2 cup of dry white wine - Olive oil Garlic Herb Butter: - 8 tbsp good-quality salted butter, softened - 1 tsp fresh thyme, minced - 1 tsp fresh rosemary, minced - 1 tsp fresh sage, minced - Zest from 1 lemon - 3 garlic cloves, minced - 1 tsp paprika - 1 tsp chicken bouillon Pan Sauce - 1 tbsp Dijon mustard - 2 tbsp cold butter INSTRUCTIONS: 1. Pat the whole chicken dry with paper towels and place breast-side down with the legs facing you. 2. Using really sharp kitchen shears, but down one side of the spine through the ribs. Repeat on the other side and place the spine in a plastic bag in the fridge until it’s time to roast the chicken. 3. Cut a small incision in between the breasts, and then use your hands to press down on the middle of the chicken to flatten it. 4. Cover the whole chicken in salt and refrigerate uncovered for at least 30 minutes (but ideally, overnight) 5. Preheat oven to 450 degrees F. in a small bowl, mix together the butter, herbs, garlic, spices and bouillon until well combined. Remove the chicken from the fridge and bring it to room temperature. Then spread the butter over the whole chicken (including under the skin). 6. In a deep baking dish, assemble the onions, lemon, leeks, and drizzle with olive oil, pour in the wine, and season with salt and pepper. Place the chicken on top of the veggies. 7. Bake the chicken for 12-15 minutes and then turn down the temperature to 425 degrees F and cook for 40-45 minutes (or until the internal temp of the thickest part of the thigh reaches 165 degrees F). 8. Remove the baking dish from the oven, let the chicken rest on a separate plate under foil for 20-30 minutes. 9. While the chicken rests, strain the baking dish liquid into a pan on the stove. Simmer until it begins to thicken. 10. Turn the heat down to low, whisk in the mustard. 11. Remove the pan from the heat completely, add in the butter and whisk until fully combined. Season with salt and pepper, if needed. 12. Serve and enjoy! m #roastchicken #chickenrecipe #wholechicken #dinnerinspo #weeknightdinner

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